1 Pound Skinless, Boneless Chicken Thighs
1 Large Red Potato, Chopped
1/2 Of A 16 Oz. Pkg. {1 1/2 Cups} Frozen Whole Kernel Corn
1 Medium Onion, Chopped
1/2 Cup Celery, Chopped
3 Tbs. Dijon-style Mustard
Salt And Pepper, To Taste
1/8 Tsp. Garlic Powder
2 1/2 Cups V-8
1 {14 Oz} Can Chicken Broth

Rinse Chicken. Cut Into Bite-size Pieces. In A 3 1/2 To 4 Quart Slow Cooker, Combine Chicken, Potato, Corn, Onion, Celery, Mustard, Salt And Pepper, And Garlic Powder. Pour V-8 And Chicken Broth Over All. Cover; Cook On Low Heat Setting For 8-10 Hours, Or On High-heat Setting For 4-5 Hours.

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